Cappellaccio with Cinco Jotas Acorn-fed 100% Ibérico Ham on a Fondue of Parmigiano Reggiano DOP
Recipe by Chef Cristian Semprini, Ristorante Oreficeria della Ciccia in Poggio Torriana (RN).
ingredients
For the pasta
- 350 g Flour
- 3 Eggs
- Salt to taste
For the filling
- 100 g Cinco Jotas Acorn-fed 100% Ibérico Ham
- 50 g Mortadella
- 50 g Minced pork
- 20 g Parmigiano Reggiano DOP
- 1 Egg
preparation
For the pasta
Mix the flour with 3 eggs and a pinch of salt then knead the dough until smooth. Cover and let rest for 30 minutes.
For the filling
Slice the Cinco Jotas Acorn-fed 100% Ibérico Ham and the mortadella with a knife. Stir the resulting mix in with the minced pork, the Parmigiano Reggiano DOP cheese and the egg.
ingredients
- 1 l Milk
- 50 g Flour
- 50 g Butter
- 200 g Parmigiano Reggiano DOP Vacche Rosse
preparation
Pour the milk into a small saucepan and start heating over medium heat. Next, add the butter and some of the grated Parmigiano Reggiano DOP cheese and stir with a wooden spoon. Continue adding in the Parmigiano Reggiano DOP a little at a time, stirring continuously, and let thicken for a few minutes by adding the sifted flour.
Assembly and finishing
Pour the fondue into a fondue bowl. Lay the cappellaccio on top and garnish with a few drops of fondue over the pasta. Finish with traditional Balsamic Vinegar of Modena DOP.